Royal Icing

A quick and economical way to make Royal Icing. It requires plenty of beating with a hand held mixer. The icing once used, needs to air dry for a couple of hours.


  • 1 egg white
  • 1 t (5 ml) lemon juice
  • 1 x 125 g Ina Paarman’s Meringue Mix
  • 1 T (15 ml) boiling water

Use a spotlessly clean medium size glass mixing bowl, break egg white into the mixing bowl.

Rinse the beaters with boiling water to remove all traces of greasiness.

Add the lemon juice to the egg white and start beating, after 30 seconds start adding the Meringue Mix, a little at a time.

When all the Meringue Mix has been added set the timer and beat hard for 4 minutes.

Add the boiling water and beat for another 4 minutes until you have a soft snow-like mixture.

Pipe or spread the icing on cake or biscuits. In the case of a fruit cake, first coat the cake with almond paste.

The iced biscuits or cake needs to stand open at room temperature to give the icing time to dry and harden.

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